Jenny's sea salt caramel ice cream-You Are Foodie

By Celeste
36

Jenny's sea salt caramel ice cream

The caramel taste will be converted into a balanced taste of salty and sweet, which is mouth watering. Mixing syrup by hand on a hot stove brings unparalleled delicacy in the world.The recipe is from jeni\'s splendid ice creams at homeNote: 1 cup =250ml in the formula. It is easier to weigh with a cup!

Main Ingredients

corn starch 1 large tsp plus 1 small tsp
cream 5/4 tsp
Cream cheese 43 G
whole milk 2

Auxiliary Ingredients

corn syrup 2 tabletsp
Vanilla extract 2 small tsp
berry sugar 2 / 3 cup
Fine sea salt 2.5G

Here we use the method of dry burning to make caramel, that is, we don't add water to the sugar before heating, as some chefs do. The process of making Caramel by dry burning is faster, but in the process, you have to carefully observe the state of the sugar and prepare the cream in advance. The main points are as follows:Heat the sugar in the pan and prepare the heat-resistant scraper. Do not touch the sugar with the scraper. Do not touch the caramel with the scraper until a layer of melted brown liquid is formed at the bottom of the pan and there is still a small part of unmelted white granulated sugar at the top. When the color of the edge of the melted syrup becomes darker, scrape the edge syrup to the middle with a scraper to melt the unmelted white sugar as soon as possible, and continue to push and mix the syrup until all the sugar melts and appears amber. When heated to the point where small bubbles start to emerge with thick smoke, keep heating for a few seconds, and then leave the fire. Immediately after leaving the fire, slowly pour about 1/4 cup of the mixture of cream and corn syrup into the hot caramel. Be careful! The syrup will splash violently after pouring into the mixture. Stir until well blended, add a little more cream and stir well, then continue to add cream several times until all the cream mixture is added to the caramel and stirred well.For the basic steps of ice cream making, please refer to the step diagram in "Jenny's basic methods of ice cream making"http://home.meishichina.com/recipe-224546.html

Step 1 . Prepare 3 bowls of different sizes. Add cornstarch and about 2 tablespoons of milk in a small bowl, and stir well until thick and smooth. Beat cream cheese and salt in a medium bowl until smooth. Mix cream and corn syrup in a measuring cup with a leak. Add water and ice (more ice) into a large bowl to form an ice bath for use.

Step 2 . Prepare a 4-liter soup pot, add white sugar, heat it over medium heat until all the sugar melts and turns golden amber (see Tips: how to make caramel), leave the fire, continue to stir and slowly add the mixture of cream and corn syrup in the measuring cup in several times, adding about 1/4 cup at a time, be careful, at this time, caramel will make a sizzling sound and accompanied by syrup splashing, stir until the cream mixture added for the first time is evenly fused, Add it a second time, and then add it in small amounts and times until all the cream mixture is added to the caramel and mixed evenly.

Step 3 . Put the pot on the temper, add the milk and mix it evenly, boil it over medium high heat until it boils, continue to cook for 4 minutes, leave the fire, and then slowly add the mixture of milk and corn starch in a small bowl while stirring, and stir it evenly.

Step 4 . Boil it over medium high heat, and keep stirring it with a heat-resistant scraper until the liquid is slightly thickened, and then leave the fire, taking about 1 minute. If there is Caramel residue in the final mixture, please filter it with a sieve.

Step 5 . While stirring, slowly pour the mixture in the pot into the cream cheese in the medium bowl, and beat it until smooth. Pour the mixture into a 4-liter mipono sealed plastic bag, immerse the sealed bag in an ice bath, keep it upright, add more ice if necessary until it cools, and cool for about 30 minutes.

Step 6 . Pour the ice cream liquid into the freezing bucket of the ice cream machine, turn on the machine and stir until the ice cream becomes thick and delicate. Put the ice cream into the fresh-keeping box, directly cover the surface with a piece of baking paper, and seal it with a sealing cover. Put it into the coldest place in the freezer of the refrigerator and freeze it for at least 4 hours. After hardening, you can enjoy it.

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